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Recipes
Creamy Garlic Soup with Garlic and Walnut Crouton
By lorik
Mince garlic in a food processor
- MINCE:
- 1 bulb garlic, peeled
- MELT:
- 2 Tbsp. unsalted butter
- 1/2 tsp. freshly grated nutmeg
- 1/4 tsp. white pepper
- ADD:
- 1/2 cup dry vermouth
- 3 cups low-sodium chicken broth
- 1 lb. Yukon gold potatoes, peeled and cubed
- 2 dried bay leaves
- 1 bulb garlic, roasted (see tip)
- Fresh thyme sprigs
- WHISK:
- 1 cup heavy cream
- Salt to taste
- For Crouton:
- BRUSH:
- 12 slices French baguette, 1/4-inch thick
- 2 Tbsp. olive oil, divided
- Salt and black pepper
- PURÉE:
- 2 bulbs garlic, roasted
- 1/4 cup walnuts, toasted
- 1 tsp. packed fresh thyme
- 1/4 tsp. cider vinegar
- TOSS:
- 3/4 cup finely diced sweet-tart apple (such as Honeycrisp)
- 1 Tbsp. dry vermouth
- Fresh thyme
Tomato Butter
By lorik
Arrange an oven rack about 3 to 4 inches from the broiler element and heat the oven to broil
- 1 1 2 pint cherry or grape tomatoes (about 2 cups)
- 1 1 2 pint cherry or grape tomatoes (about 2 cups)
- 1 1 2 pint cherry or grape tomatoes (about 2 cups)
- 1 1 1 tablespoon fresh thyme leaves
- 1 1 1 tablespoon fresh thyme leaves
- 1 1 1 tablespoon fresh thyme leaves
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 2 2 2 sticks (8 ounces) unsalted butter, at room temperature
- 2 2 2 sticks (8 ounces) unsalted butter, at room temperature
- 2 2 2 sticks (8 ounces) unsalted butter, at room temperature
Prebaked Pizza Crust
By lorik
Combine the flour, salt and yeast in a large bowl
- 4 cups bread flour, plus more for dusting
- 2 teaspoons kosher salt
- 1 teaspoon rapid-rise instant yeast
- 1/2 cup extra-virgin olive oil, plus more for the bowl
Sausage Bites
By lorik
Line baking sheet with parchment paper
- 1 1/2 cups AP flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp cayenne pepper
- 2 Tbsp unsalted butter, cut into 1/2 inch pieces
- 8 ounces bulk breakfast sausage
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 3/4 cup buttermilk
Patatas Bravas
By lorik
FOR THE SAUCE: Heat oil in small saucepan over medium-low heat until shimmering
- Sauce:
- 1 1 1 Tablespoon vegetable oil
- 2 2 to teaspoons garlic, minced to paste
- 1 1 1 teaspoon sweet smoked paprika
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/2 1/2—3/4 1/2—3/4 teaspoon cayenne pepper
- 1/4 1/4 1/4 cup tomato paste
- 1/2 1/2 1/2 cup water
- 2 2 2 teaspoons sherry vinegar
- 1/4 1/4 1/4 cup mayonnaise
- Potatoes:
- 2 1/4 2 1/4 1-inch pounds russet potatoes, peeled and cut into 1-inch pieces
- 1/2 1/2 1/2 teaspoon baking soda
- Kosher salt
- 3 3 3 cups vegetable oil
Argentine Style Burger
By lorik
In a medium skillet, heat 1 Tbs
- Chimichurri Sauce:
- 2 2 2 Tbs. extra-virgin olive oil
- 1/2 1/2 1/2 cup finely chopped yellow onion (from 1/2 medium-small onion)
- 2 2 6 to 7 chopped garlic (from 6 to 7 medium cloves)
- 1 1 3/4 Tbs. finely chopped jalapeño (from 3/4 medium chile)
- Kosher salt and freshly ground black pepper
- 1-1/2 1-1/2 1-1/2 lb. ground round (85% lean)
- 1-1/2 1-1/2 1-1/2 tsp. ground cumin
- 1-1/2 1-1/2 1-1/2 tsp. dried oregano
- 1/4 1/4 1/4 cup finely chopped fresh cilantro
- 4 4 5- to 6-inch 6-inch pita pockets
- Thin Thin red onion slices (optional)
- Lettuce leaves (optional)
- 1 1 1 cup packed flat-leaf parsley leaves (from 1 large bunch)
- 1 1 1 cup packed fresh mint leaves (from 1 large bunch)
- 1/3 1/3 1/3 cup extra-virgin olive oil
- 1/4 1/4 1-1/2 cup fresh lime juice (from 1-1/2 limes)
- 2 2 4 to 5 chopped garlic (from 4 to 5 medium cloves)
- 1 1 1/4 tsp. coarsely chopped jalapeño (from 1/4 medium chile)
- 1 1 1 tsp. ground cumin
- 1 1 to tsp. kosher salt; more to taste
Roasted Corn and Chicken Chowder
By lorik
Preheat the broiler. Put the corn on a rimmed baking sheet; broil, turning, until lightly charred on all sides, 5 t...
- 2 ears of corn, husked
- 2 tablespoons unsalted butter
- 6 scallions, sliced
- 1 celery stalk, diced
- 1 large sweet potato, peeled and chopped
- 1 1/2 teaspoons chopped thyme leaves (from 4 large sprigs)
- 1 pinch cayenne pepper
- Kosher salt and freshly ground black pepper
- 1/4 cup cornmeal
- 2 cups shredded rotisserie chicken breast (about 10 ounces; skin removed)
- 1/2 cup whole milk
- 4 whole-grain dinner rolls, for serving
Grilled Hoisin-Scallion Marinated Skirt Steak
By lorik
Do not refrigerate the marinade after making it, or the steaks will be cold when served
- 1/2 cup soy sauce
- 1/4 hoisin sauce
- 2 scallions, sliced thin
- 2 tablespoons plus 2 teaspoons sugar
- 1 - 2 teaspoons chili-garlic sauce
- 1 teaspoon grated fresh ginger
- 1/4 cup vegetable oil
- 1 teaspoon toasted sesame oil
- 2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Southern Ham-Pickle Salad for Two
By lorik
Mix 1 cup finely chopped leftover ham, 2 chopped scallions, 4 Tbsp finely chopped celery, 2 Tbsp each mayonnaise an...
- From Food network
Grilled Romaine with Corn and Creamy Anchovy Vinaigrette
By lorik
To coddle the egg: Bring a small pot of water to the boil
- 1 egg
- 2 cloves garlic, peeled
- 4 to 6 anchovy fillets, packed in oil
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon Champagne vinegar
- 1 teaspoon Dijon mustard (I like Grey Poupon)
- Splash Worcestershire sauce
- 2 tablespoons crème fraîche
- 2 hearts of romaine
- 1/4 teaspoon plus 1/8 teaspoon kosher salt
- 1 tablespoon balsamic vinegar
- 2 tablespoons butter, divided (half for the romaine and half for the corn)
- 1 ear of corn, shucked
- Handful parsley leaves, coarsely chopped, for garnish